How to store and serve Cheese

Cheese should be stored in the fridge as this provides a controlled cool environment.

When storing cheese, either wrap tightly in foil or clingfilm or keep in an airtight container in the bottom part of the fridge.

To bring out its full flavour, cheese should always be served at room temperature. Remove from the fridge at least one hour before serving and keep loosely wrapped.

Liven up your cheeseboard with a natural garnish such as grapes, apples, tomatoes and celery. Or try some of the more unusual accompaniments, such as olives, pickled walnuts or pickled gherkins. Dates, figs, sultanas, currants and other dried fruits also work well.

Alternatively serve with bread, unsalted biscuits or crackers such as water biscuits or oatcakes. This will bring out the flavour of the cheese.

Top Tips for a Great Cheeseboard

Always buy your cheese a day or two before you want it and store in the fridge, but allow it to sit opened at room temperature for at least an hour before eating.

Use different tastes, shapes, colours, textures of cheese to create an interesting cheeseboard - a good example might be a mature Cheddar, a Blue Stilton, a Cheshire or Wensleydale and an English Brie.

Serve your cheese on a good sized marble or wooden board - allow sufficient space between cheeses for ease of cutting.

Always use separate knives to cut blue cheese and mould ripened cheeses such as Brie.

Dress your cheeseboard with interesting accompaniments such as fresh or dried fruit.

Identify these cheeses using labels so that guests know what they are trying.

Keep your board wrapped or covered with a clean, damp cloth until you want to eat it - this stops the cheeses from drying out.

1. Place leek and ale in a saucepan and
boil for a few minutes until the ale has evaporated. Over a low heat add
the cream, Red Leicester and mustards, cook, stirring until smooth. Remove
from heat and mix in the breadcrumbs, leave to cool for a few minutes before
mixing in the egg and parsley. Season with salt and freshly ground pepper.

2. Preheat grill to medium. Toast bread on
one side then turn over. Spread uncooked side with the rarebit and toast for
1-2 minutes until bubbling and golden. Serve straight away.

2. In a large bowl rub flour and butter together with
your fingertips until you have a texture resembling fine breadcrumbs. Mix in grated
tasty mature Cheddar and eggs, reserving 1tbsp to glaze. Use your hands to knead the
dough into a ball.

3. Place dough onto a lightly floured surface. Dust
with a little extra flour and roll out into a 15cm/6" deep oblong, the thickness of
a £1 coin. Trim edges so you have a neat oblong, you can re-roll the trimmings to
make more straws. Brush the surface with remaining egg, scatter over chopped tasty
mature Cheddar, a good pinch of pepper. Cut into strips roughly 2cm wide, and transfer
to the baking sheets, spacing them 2cm apart. Bake for 20-25 minutes until deep golden,
cool slightly before transferring to a wire rack.

1. In a large bowl, use your hands to mix
together mince with parsley, nutmeg, cayenne, salt and pepper. Divide into
4 even quantities. Shape the mixture into a ball shape, press your thumb into
the centre to create a well, stuff with a quarter of the grated Double Gloucester,
then form the meat back over to cover. Flatten to make a round patty and
chill until ready to cook.

2. Preheat grill to medium, place burgers onto
a non stick baking sheet and grill for about 6 minutes on each side.

3. Serve with a portion of chunky wedges or in
a bun with thickly cut tomatoes.

2. Heat a knob of the butter in a large pan,
add sage and leeks and cook over a medium heat, loosely covered for about 10
minutes until the leeks have softened but not coloured. Remove lid, add mushrooms
and cook for a further 5 minutes. Transfer vegetables to a bowl, and wipe pan
with kitchen paper.

3. Add remaining butter to pan with flour, cook
for a few minutes, stirring, until combined. Add the milk, a splash at a time,
whisk well between additions, until all the milk has been added and you have a
smooth sauce. Season with a grating of fresh nutmeg, salt and freshly ground black
pepper, and leave to simmer for a few minutes.

4. Meanwhile cook macaroni according to packet
instructions, cooking for 2 minutes less than the specified time. Drain well and
add to the sauce along with the vegetables and cubed mature Cheddar, reserving a
handful for the topping. Mix well and spoon into dish. Mix reserved cheese and
breadcrumbs and scatter over. Bake for 15-20 minutes until bubbling and golden.

2. Prick each potato a few times with a metal
skewer, then rub with butter or oil. Place directly onto oven shelf and cook
for 1 hour 15 minutes, or until they feel soft when pierced with a metal skewer.
Remove from oven and leave to cool for a few minutes.

3. Meanwhile heat a large frying pan, add bacon
lardons and cook over a medium heat for about 10-15 minutes, turning, until
crispy and golden, drain off excess fat and place lardons onto a plate lined
with kitchen paper.

4. Slice each potato in half, and scoop out the
cooked potato with a spoon, leaving a small layer attached to the skin. Place
the 8 potato skins onto a baking tray. Mash removed potato until smooth, then
mix with chives, Tickler, garlic, cream and bacon. Season with salt and freshly
ground black pepper, and spoon into the jacket skins.

1. Place flour and spices in a large bowl and
season with salt and freshly ground black pepper. Rub in the butter until it
resembles fine breadcrumbs. Using your hands squeeze out juice from shallots and
apple, and place in a clean tea towel. Squeeze again to remove as much liquid as
possible and add to the bowl. Mix in Cheddar, raisins and pecans then add vinegar.
Mix using your hands, forming the mixture into a dough. Mould the dough into a log
shape, about 6cm diameter and wrap in cling film. Chill for at least 30 minutes.

2. Preheat oven to Gas Mark 4/180C. Using a very
sharp knife, slice rounds from the log, about 4mm thick and place on the baking
sheet, spacing about 2cm apart. You will need to bake the cookies in two or more batches.
Bake for 30 minutes, or until the cookies are firm and golden brown. Leave to cool
for a minute, before transferring to a wire rack to cool.